Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Ingredients:

3/4 c. Italian dressing
1/4 c. lime juice
2 tsp. Worcestershire
1 lb chicken breasts, cut into roughly 1-inch chunks
About 12 slices of thin-cut bacon, cut in half (turkey bacon or prosciutto works nicely, too)
About 24 slices of fresh basil (or dried basil)
Metal or wooden skewers

Directions:

In a zip top bag, combine dressing, lime juice and Worcestershire. Add chicken. Refrigerate for at least an hour or overnight.

Drain and discard marinade. Top bacon slice with piece of chicken and a basil leaf (or sprinkle with dried basil). Roll up and thread onto metal or wooden skewer. Grill, covered, over med heat for 5 min on each side or until chicken juices run clear.

Serve with guacamole. Makes about two dozen appetizers.

Nat's Notes:
1. I like to puree the guacamole that goes with this. I think the smooth texture goes nicely with the kabobs.
2. When I make these, I usually chop up some vegetables, toss them in olive oil, salt and pepper, and add them to the skewers with the chicken bundles. Then I pair it with a rice dish to serve as a meal instead of an appetizer. Use vegetables that have around the same cooking time and cut them into roughly the same sizes so they cook evenly. I like to use zucchini, red bell peppers, red onions, & yellow squash . . . because they look pretty together.
3. If you don't want your wooden skewers to turn black and burn, you can soak them in water before assembling.

adapted from Taste of Home

Appetizers, Gluten-Free, Main Dish Poultry

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